1 tablespoon olive oil
2 white onions, halved and sliced into ½ inch rings
3 – 4 cloves of garlic, minced
½ cup lentils
2 cups of water
1 package of frozen spinach (10 oz. pack)
1 teaspoon of salt
1 teaspoon ground cumin
Salt and freshly ground black pepper
Heat olive oil in a stock pan over medium-high heat. Sauté onion for 10 minutes or so, until golden. Add garlic and sauté another minute or so.
Add the lentils and water into the pan, bring to a boil. Lower heat and cover, simmering for 35 minutes or until lentils are soft.
Meanwhile, cook the spinach according to the directions on the package. Add the spinach, salt, and cumin into the mixture. Cover and simmer for another 10 minutes or so. Grind in plenty of pepper, extra garlic, and salt to taste.
This dish goes great with jasmine rice! Top with some grilled flank steak for a more hearty meal.